"Christopher Shane" Ramps with Romesco Sauce from Katie Button of Cúrate in Asheville, North Carolina. Click image to view more.

Ramps with Romesco Sauce

Katie Button, Cúrate, Asheville, North Carolina /
June 2013

For 4 servings

3 dried nora chiles

4 lg. tomatoes

3/4 cup extra-virgin olive oil, plus more for drizzling

1/4 onion

3 heads garlic, top 1/2" removed

1 cup bread, pulled from inside a baguette, torn, and toasted

1/2 cup whole skin-on almonds, toasted

1/2 cup whole skin-on hazelnuts, toasted

2 1/2 Tbsps. Sherry vinegar

2 bunches ramps with green tops attached, blanched

salt

Heat oven to 375°F.

Place chiles in small bowl; add hot water to cover; let soak until softened; reserve.

Cut an x at the top of each tomato; place in a bowl; drizzle with oil; toss to coat; place on half sheet pan; place onion on sheet of aluminum foil; drizzle with oil; wrap up tightly; place garlic on sheet of aluminum foil; drizzle with oil; wrap up tightly; roast tomatoes, onion, and garlic until onion and garlic are caramelized and softened and tomatoes are blistered and softened; remove from oven; cool slightly.